This dish is extra comforting and satisfying thanks to the creamy texture from the cream cheese, balanced with savory chicken and spices. It’s great for family dinners, potlucks, or meal prepping, and pairs perfectly with rice, beans, or a fresh salad. The cheesy sauce and tender tortillas make every bite deliciously irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Filling
cooked, shredded chicken
cream cheese
sour cream
garlic powder
onion powder
ground cumin
chili powder
salt
black pepper
shredded cheese
Assembly
flour or corn tortillas
enchilada sauce (red or green)
extra cheese for topping
fresh cilantro or green onions (optional)
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and shredded cheese. Mix until well blended.
Warm the tortillas slightly to make them more pliable.
Spread a spoonful of the chicken‑cream cheese mixture down the center of each tortilla.
Roll up the tortillas tightly and place them seam‑side down in a baking dish.
Pour the enchilada sauce evenly over the rolled tortillas.
Sprinkle extra shredded cheese on top.
Bake in the preheated oven for about 20–25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with cilantro or green onions if desired.
Servings and timing
This recipe typically makes 6–8 enchiladas and serves about 4–6 people. Prep time is around 15–20 minutes, and baking time is about 20–25 minutes.
Variations
Use rotisserie chicken to save time.
Add diced green chiles or jalapeños for extra heat.
Swap some of the chicken for black beans for a vegetarian variation.
Use pepper jack cheese for a spicier flavor.
Substitute Greek yogurt for sour cream for a slightly tangier filling.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm. You can also freeze enchiladas (without sauce on top) for up to 2 months; thaw before baking and adding sauce and cheese.
FAQs
What type of chicken works best in these enchiladas?
Cooked, shredded chicken — like rotisserie, baked, or boiled chicken — works great for easy shredding.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well; warm them slightly to prevent cracking when rolling.
Do I have to use cream cheese?
Yes, cream cheese gives the enchiladas their creamy texture, but you can adjust quantities to suit your taste.
Can I make these ahead of time?
Yes, assemble the enchiladas in the baking dish, cover, and refrigerate for a few hours before baking.
What sauce should I use?
You can use red enchilada sauce, green tomatillo sauce, or even a creamy sauce based on your preference.
Can I make this spicy?
Yes, add diced jalapeños, hot sauce, or use spicy enchilada sauce for more heat.
Is this recipe gluten‑free?
To make it gluten‑free, use corn tortillas and check that your enchilada sauce is gluten‑free.
Can I add vegetables?
Yes, bell peppers, onions, or corn can be mixed into the filling for extra veggies.
How much cheese should I use?
Use enough cheese to bind the filling and top the enchiladas to your liking — typically 1–2 cups total.
What sides go well with these enchiladas?
Serve with Mexican rice, refried beans, guacamole, or a fresh salad for a complete meal.
Conclusion
Cream Cheese Chicken Enchiladas are a creamy, flavorful, and satisfying meal that’s easy to make and perfect for weeknight dinners or gatherings. With tender chicken, rich cream cheese filling, and melted cheese on top, these enchiladas are sure to become a favorite. Enjoy customization options like added heat, veggies, or different sauces to suit your taste!
Cream Cheese Chicken Enchiladas are rich and creamy enchiladas filled with shredded chicken, cream cheese, and flavorful spices, then baked with enchilada sauce and melted cheese for a comforting Mexican-inspired dish.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Course
Method:Baking
Cuisine:Mexican-Inspired
Diet:Halal
Ingredients
2 cups cooked, shredded chicken
8 oz cream cheese, softened
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
6–8 flour or corn tortillas
1 1/2 cups enchilada sauce (red or green)
1 cup extra shredded cheese for topping
Fresh cilantro or green onions for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, mix shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, cumin, chili powder, salt, pepper, and 1 cup of shredded cheese until well combined.
Warm the tortillas slightly to make them pliable.
Spoon the chicken mixture down the center of each tortilla, then roll them up tightly.
Place rolled tortillas seam-side down in a baking dish.
Pour enchilada sauce evenly over the enchiladas.
Top with the remaining shredded cheese.
Bake for 20–25 minutes, or until cheese is melted and bubbly.
Let cool slightly, then garnish with cilantro or green onions if desired. Serve warm.
Notes
Use rotisserie chicken to save time.Add diced green chiles or jalapeños for a spicy kick.Swap sour cream with Greek yogurt for a tangier flavor.Use pepper jack cheese for extra spice.Make ahead by assembling and refrigerating until ready to bake.
